• Maria Fernanda López

Almond & Coconut Cream Muffins (Paleo, Low Carb)


Hello friends! Hope you are having a wonderful day! You can tell by this title that the recipe I'm about to share will change your life because these muffins were unbelievably fluffy and delicious. I'm not trying to brag or anything... just saying the truth, promise!


I've been wanting to create a delicious muffin recipe with these features:

- Paleo

- Low Carb

- Delicious

- Fluffy

- Flavorful




It didn't took so long to create this recipe, and all I'm using are simple ingredients! Just like almond butter as a base, as a tip, make sure your almond butter is super drippy and smooth with the purpose of making all the mixing action easier for you! If only you've got the hard bottoms of almond butter that we usually find in the jars just add hot water or almond milk!


I also included some pumpkin flour, and it has been on repeat lately! Made with PUMPKINS and that's it, so it's paleo and naturally gluten free. They are honestly at a great price compared to almond flour and it's a great substitute for wheat, cassava or almond flour!


For the creamy and moist feature I used coconut cream, and since this is a dairy free option this ingredient makes up any dairy and still getting that amazing texture!

I baked this on a Thursday and let them in a container inside the freezer, this way I popped them out everyday, don't worry, the taste or texture didn't changed a bit! And you can always reheat them in your microwave oven or in a mini oven for a couple of minutes.

Also, a VERY IMPORTANT thing about this recipe... chocolate chips of course! I like to keep my treats low carb as you may already noticed so I used these keto chocolate chips. Sweetened with monk fruit.

I'm so happy to share this recipe with you! Now let's get started!

Try more recipes!

Almond & Coconut Cream Muffins

By María Fernanda López

Serves 12 muffins

Ingredients

  • 3/4 cup of almond butter

  • 1/4 cup of coconut cream

  • 2 eggs

  • 1/3 cup of almond flour

  • 1/3 cup of monk fruit (PURELYHL for discount)

  • 1/4 cup of keto chocolate chips

  • 1 tsp of cinnamon

  • 1 tsp of baking powder

Method

  1. Preheat the oven at 350F.

  2. In a bowl add all the dry ingredients.

  3. Add the dripping almond butter (add water if its needed).

  4. Add the eggs and coconut cream. Mix until you get a smooth consistency.

  5. Pour the mix in 12 muffin cups and top with chocolate chips.

  6. Bake for 20 minutes.

  7. Let them cool down and ENJOY!

Nutritional Facts (per serving) 145 kcal

Fat: 12.5g

Carbs: 5.2g

Fiber: 3.3g

Net Carbs: 1.9g

Protein: 5.1g

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